Kostinek Melanie, Ban-Koffi Louis, Ottah-Atikpo Margaret, Teniola David, Schillinger Ulrich, Holzapfel Wilhelm H, Franz Charles M A P
Federal Research Centre for Nutrition and Food, Institute for Hygiene and Toxicology, Haid-und Neu-Strasse 9, D-76131, Karlsruhe, Germany.
Curr Microbiol. 2008 Apr;56(4):306-14. doi: 10.1007/s00284-008-9097-9. Epub 2008 Jan 23.
The fermentation of cocoa relies on a complex succession of bacteria and filamentous fungi, all of which can have an impact on cocoa flavor. So far, few investigations have focused on the diversity of lactic acid bacteria involved in cocoa fermentation, and many earlier investigations did not rely on polyphasic taxonomical approaches, which take both phenotypic and genotypic characterization techniques into account. In our study, we characterized predominant lactic acid bacteria from cocoa fermentations in Nigeria, using a combination of phenotypic tests, repetitive extragenic palindromic PCR, and sequencing of the 16S rRNA gene of representative strains for accurate species identification. Thus, of a total of 193 lactic acid bacteria (LAB) strains isolated from common media used to cultivate LAB, 40 (20.7%) were heterofermentative and consisted of either L. brevis or L. fermentum strains. The majority of the isolates were homofermentative rods (110 strains; 57% of isolates) which were characterized as L. plantarum strains. The homofermentative cocci consisted predominantly of 35 (18.1% of isolates) Pediococcus acidilactici strains. Thus, the LAB populations derived from these media in this study were accurately described. This can contribute to the further assessment of the effect of common LAB strains on the flavor characteristics of fermenting cocoa in further studies.
可可的发酵依赖于一系列复杂的细菌和丝状真菌，所有这些都会对可可风味产生影响。到目前为止，很少有研究关注参与可可发酵的乳酸菌的多样性，而且许多早期研究并未采用多相分类方法，这种方法兼顾了表型和基因型特征技术。在我们的研究中，我们结合表型测试、重复外显子回文PCR以及对代表性菌株的16S rRNA基因进行测序，以准确鉴定物种，从而对尼日利亚可可发酵过程中的优势乳酸菌进行了表征。因此，从用于培养乳酸菌的常见培养基中分离出的193株乳酸菌（LAB）菌株中，有40株（20.7%）为异型发酵菌，由短乳杆菌或发酵乳杆菌菌株组成。大多数分离株为同型发酵杆菌（110株；占分离株的57%），经鉴定为植物乳杆菌菌株。同型发酵球菌主要由35株（占分离株的18.1%）嗜酸乳杆菌菌株组成。因此，本研究中源自这些培养基的乳酸菌群体得到了准确描述。这有助于在进一步研究中进一步评估常见乳酸菌菌株对可可发酵风味特征的影响。
